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Nutrition Facts
Serving Size 1 (141g) Recipe makes 4 servings
Calories 145
Calories from Fat 79		(54%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 69mg		2%
Potassium 453mg		12%
Total Carbohydrate 16.1g		5%
	Dietary Fiber 2.5g	10%
	Sugars 2.7g
Protein 1.8g		3%
detailed view... how is this calculated?

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Recipe #96811 | 1¼ hours | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Roosie
Aug 3, 2004

A garlicky braised winter squash dish that could be served as a vegetarian main course or a side. From the book "Greene on Greens" by Bert Greene. Easy to make vegan by subbing margarine or oil for the butter.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons butter, divided
2 tablespoons white wine
10 cloves garlic, peeled
1 lb butternut squash or other winter squash, peeled,seeded and cubed (smaller cubes=shorter cooking time)
salt & freshly ground black pepper, to taste
3 tablespoons fresh parsley, chopped

Directions

1
In a large, heavy saucpan, melt 1 Tbs of the butter over low heat.
2
Add the wine and garlic.
3
Cook, covered, over low heat, stirring occasionally, about 20 minutes.
4
The garlic should turn golden-brown, but should not burn.
5
Mash the garlic with a fork.
6
Add the remaining 2 Tbs butter and the squash.
7
Gently mix to coat.
8
Cook, covered, over low heat, stirring occasionally, until the squash is tender, about 20 minutes.
9
Add salt and pepper to taste and sprinkle with the parsley just before serving.
10
Serve hot.

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Featured Reviews for This Recipe

From: Bergy

On Apr 9, 2009

For flavor this is a 5 star plus but I had trouble getting the squash to cook within the set time of 2o minutes with no added moisture in the pan.. I used a butternut squash and pre baked it for 25 minutes to make it easier to peel. Did not use butter but a no oil spray. mashed the garlic after cooking it in the wine Mmmm added the squash again with the no oil spray but even on low heat it didn't look like it would cook in time so added 1/4 cup of wine covered and let it steam - The wine cooked off do I added apprx another 1/4 cup - The squash was perfect after 20 minutes -still had a bit of firm texture. I used a German Reisling wine. Definitedly a do again recipe - Great Flavor & Appearance Thanks Roosie for posting

0 people found this review helpful

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From: nemokitty

On Apr 7, 2009

Wonderful!!! The squash was very tender and I didn't smash the garlic cloves at all. Will definitely be making this one again. Hardest part was peeling the squash. Thank you!

0 people found this review helpful

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From: LonghornMama

On Feb 10, 2005

Thanks, Roosie, this is just fabulous! A delightful change from sweet winter squash, this will be my new standard recipe. Generous amounts of mellow garlic flavors the dish. Colors are beautiful! Hearty enough for a main dish though it could easily serve as a side. Yum! Thanks so much!

4 people found this review helpful

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From: PaulaG

On Oct 21, 2004

Okay, I did something wrong with the garlic. Mine came out very dry and not roasted. After removing the first batch, I minced 5 cloves and cooked slightly before adding the squash to the pan. The butter cooked squash produced a nice glaze that was heavenly. Thanks for a wonderful recipe.

4 people found this review helpful

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